March 15, 2010
How to Cook Filet Mignon
My husband loves filet mignon. It is usually what he requests for dinner on his birthday, which happened to be last week. Filet mignon is usually very expensive, and that has always made me nervous about cooking it. I don’t want to ruin something that costs so much. However, a few years ago I heard instructions on the radio for cooking filet mignon, and it has eased my worries. Following those instructions has been successful for me every time. In reality, I’ve never ruined it, I just fear that I will, and it helps me to rely on what has worked in the past.
This year I took a risk and purchased individually packed filets, wrapped in bacon from Aldi. They were 5 ounces each and only $1.79. I should have bought one ahead of time to try out because I ended up being disappointed, and I should have known better. They weren’t bad, and my husband didn’t mind, but they were not as tender as a filet should be. It wasn’t the fault of the cooking, though.
This recipe can be followed whether the filets are wrapped in bacon or not. The idea is to sear and brown the outside of the filet, then bake it to get it cooked in the center.
- beef filets about 2 inches thick
- olive oil
- other seasoning if desired
Put the filets in a baking pan. I used my broiler pan, covered with foil for easy clean up. Bake the filets in the oven for about 15 – 20 minutes, depending on how well you like them done. This, of course, is the tricky part. I usually tell by the feel, but that’s iffy. You could use a instant read meat thermometer. Let them sit for about 10 minutes before serving.
My husband wanted French fries and broccoli with it for his birthday. The chef I heard on the radio recommended serving it with a baked potato and asparagus. However you serve it, I’m sure you’ll enjoy it.
For more great recipes stop by Tempt My Tummy Tuesdays and Tasty Tuesdays.
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